Description
Classic Chicken Cacciatore Recipe
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
Salt and black pepper, to taste
For the Sauce:
1 medium onion, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1/2 cup dry white wine or chicken broth
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes (optional)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt and black pepper. Sear them for 3–4 minutes per side, until golden brown. Remove and set aside.
Sauté the Vegetables:
In the same skillet, sauté the onions, bell peppers, and mushrooms for 4–5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the Pan:
Pour in the white wine (or chicken broth) and scrape up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Add the Sauce Ingredients:
Stir in the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes (if using).
Simmer the Chicken:
Return the chicken thighs to the skillet, nestling them into the sauce.
Cover and let the dish simmer over low heat for 25–30 minutes, until the chicken is cooked through and tender.
Serve:
Garnish with fresh parsley. Serve hot over pasta, rice, or alongside crusty bread.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
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